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This is not your average pesto recipe. This homemade capsium pesto takes your dip game to a whole new level.

  • Makes1, 1/3 cups
  • Prep time10 minutes
Capsicum pesto


  • 330g jar roasted peppers (capsicum), drained, coarsely chopped
  • 1/4 cup (35g) sun-dried tomatoes, drained reserving ¼ cup (60ml) oil
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup (40g) pine nuts, toasted
  • 2 garlic cloves, quartered
  • 1/3 cup (25g) finely grated parmesan
  • Flat-leaf parsley leaves, extra, to serve
  • Toasted pine nuts, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the capsicum, tomato, parsley, pine nuts, garlic and parmesan in a food processor and process until finely chopped. Season. With the motor running, add the reserved oil in a thin, steady stream until well combined.
  2. Step 2

    Transfer the capsicum mixture to a jar or serving bowl. Sprinkle with extra parsley and extra pine nuts to serve.